Cheesecake

Recipe from: 3/6/1997 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • CRUST
  • 200
    g
    tennis biscuits, crushed
  • 125
    ml
    butter, melted
  • FILLING
  • 4
    jumbo eggs
  • 250
    ml
    sugar
  • 65
    ml
    lemon juice
  • 750
    g
    smooth cottage cheese
  • 250
    ml
    cream
  • 125
    ml
    cake flour
  • TOPPING
  • 250
    ml
    sour cream
  • 45
    ml
    castor sugar
  • 5
    ml
    vanilla essence
 

Method

1 hour 15 minutes
 
Preheat the oven to 180 ºC (350 ºF). Spray a 23 cm loose-bottomed cake tin with non-stick spray. Mix the crushed biscuits and butter and press onto the base of the prepared tin. Whisk the eggs and sugar together until light and creamy. Add the lemon juice while beating continuously. Add the cottage cheese, cream and cake flour and mix. Turn the mixture into the prepared tin. Bake for 10 minutes, reduce the heat to 140 ºC (275 ºF) and bake for another hour or until the filling is firm, but still slightly soft in the centre. Switch off the oven, but leave the cake inside to cool. Remove the cake from the tin when cold and transfer to a serving platter. Mix all the ingredients for the topping and pour over the cake.
 

Read more on: bake  |  dairy
 

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